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Loading...A bright, crunchy Thai salad made with shredded unripe mango tossed in a punchy lime-fish sauce dressing with toasted peanuts and dried shrimp. It hits all the classic Thai flavor notes in one bowl: sour, salty, sweet, and spicy with a satisfying crisp bite.
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Servings4
Yield4 side servings
Nutrition Facts
Per serving (estimated)
- 210 kcalCalories
- 9 gFat
- 1.5 gSaturated Fat
- 26 gCarbs
- 3 gFiber
- 16 gSugar
- 8 gProtein
- 780 mgSodium
- 360 mgPotassium
- 65 mgCalcium
- 1.6 mgIron
- 34 mgVitamin C
- 140 mcgVitamin A
Ingredients
For the salad
- 2 large firm green (unripe) mangoes, about 600 g total
- 1/3 cup dried shrimp, rinsed
- 1/3 cup roasted unsalted peanuts, roughly chopped
- 6 cherry tomatoes, halved
- 4 Thai bird's eye chilies, thinly sliced
- 3 shallots, thinly sliced
- 1/4 cup fresh cilantro leaves
- 2 tablespoons fresh mint leaves, torn
For the dressing
- 1/3 cup freshly squeezed lime juice (about 3 limes)
- 2 tablespoons fish sauce
- 2 tablespoons palm sugar, finely chopped (or brown sugar)
- 1 garlic clove, finely minced
Directions
- Peel the green mangoes with a vegetable peeler, then shred the flesh using a julienne peeler, mandoline, or sharp knife into long thin strips; place in a large mixing bowl.
- Heat a small dry skillet over medium heat and toast the dried shrimp for 1 to 2 minutes until fragrant and lightly golden; let cool, then roughly chop.
- In a small bowl, whisk the lime juice, fish sauce, palm sugar, and minced garlic together until the sugar fully dissolves; taste and adjust so the dressing is boldly sour, salty, and slightly sweet.
- Add the toasted shrimp, sliced chilies, shallots, cherry tomatoes, and cilantro to the bowl of shredded mango.
- Pour the dressing over the mango mixture and toss gently with clean hands or tongs until everything is evenly coated and the mango glistens.
- Transfer the salad to a serving plate or shallow bowl and sprinkle the chopped roasted peanuts and torn mint over the top.
- Serve immediately as a starter or alongside grilled meats and sticky rice for a refreshing contrast.
Cook’s Notes
- Choose mangoes that are very firm, pale green, and smell faintly resinous; ripe yellow mangoes will turn mushy and overly sweet.
- Toast the peanuts briefly in a dry pan just before using to amplify their nutty aroma.
- Adjust the chilies to taste: leave the seeds in for serious heat or remove them for a milder salad.
- Dress the salad right before serving so the mango strips keep their crisp texture.
- For a vegetarian version, swap the fish sauce for soy sauce or Thai soy seasoning and skip the dried shrimp.
